Cranberry Orange Muffins
Craving a muffin that brings all the holiday vibes to your table? Look no further than these cranberry orange muffins! They’re the ultimate treat for the season, combining the tartness of fresh cranberries with the bright, citrusy zing of orange.
Moist, flavorful, and incredibly easy to make, these muffins are perfect for just about any time of day—whether it’s a cozy breakfast, a mid-afternoon pick-me-up, or a festive dessert. Plus, they’re such a crowd-pleaser that you’ll probably find yourself making them again and again.
Ready to fill your kitchen with the warm, cheerful aromas of the holidays? Let’s dive in and whip up these little bites of joy together!
Why I Love This Recipe
These cranberry orange muffins are everything I adore in a holiday treat! They strike the perfect balance between sweet and tangy, with juicy bursts of tart cranberries in every bite and a refreshing citrusy brightness from the orange zest and juice.
What makes them even better? They’re made with simple pantry staples, so you don’t need anything fancy, and they come together effortlessly in under an hour.
Whether I’m enjoying one fresh out of the oven with my morning coffee or serving them to guests, they always bring that cozy, homemade magic. Honestly, what’s not to love?
How to Make It
- Prep Your Ingredients: Wash your fresh cranberries (or grab frozen ones if that’s what you have on hand) and zest a fresh orange for that extra zing.
- Mix Dry Ingredients: In one bowl, combine your flour, sugar, baking powder, and a pinch of salt.
- Whisk Wet Ingredients: In another bowl, whisk together freshly squeezed orange juice, orange zest, eggs, and oil or melted butter.
- Combine: Gently fold the wet ingredients into the dry until just combined, then stir in those beautiful cranberries.
- Bake: Spoon the batter into a muffin tin, bake until golden, and let the aroma fill your kitchen.
Make Ahead Method
You can prepare the batter a day ahead and refrigerate it, tightly covered. When you’re ready, just scoop and bake. These muffins also freeze beautifully—perfect for make-ahead breakfasts!
Pro Tips
- Don’t Overmix: Overmixing the batter can make your muffins dense. Fold gently for fluffy results!
- Use Fresh Orange Juice: It makes a world of difference in flavor. Trust me, it’s worth the extra step.
- Topping Fun: Sprinkle coarse sugar on top before baking for a crunchy, sweet finish.
Storage
Keep these muffins in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the freezer for up to 3 months. Just thaw and enjoy whenever the craving hits!
Tools For This Recipe
- Zester: For that fresh orange zest.
- Mixing Bowls: One for dry, one for wet ingredients.
- Muffin Tin: A standard 12-cup tin works perfectly.
- Ice Cream Scoop: Makes portioning the batter a breeze.
FAQs
Q: Can I use dried cranberries instead of fresh?
A: Absolutely! Just soak them in hot water for a few minutes to plump them up before adding to the batter.
Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend for similar results.
Q: How do I prevent the cranberries from sinking?
A: Toss them in a little flour before folding them into the batter.
Conclusion
Enjoy your warm and zesty cranberry orange muffins! These are fabulous straight from the oven or even the next day with a cup of coffee. 😊
These cranberry orange muffins are like a warm hug in muffin form—perfect for cozy mornings or sharing with loved ones. Give them a try, and let me know how they turn out! 😊
Cranberry Orange Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1/3 cup oil vegetable or melted butter
- 2 large eggs
- 1 1/2 cups fresh or frozen cranberries
- Optional: 2 tablespoons coarse sugar for topping
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
Prepare Wet Ingredients
- In a medium bowl, combine the orange juice, orange zest, oil (or melted butter), and eggs. Whisk until smooth.
Combine Wet and Dry
- Gradually pour the wet mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the batter until just combined. Be careful not to overmix—it’s okay if a few streaks of flour remain.
Add the Cranberries
- Toss the cranberries with a teaspoon of flour (to prevent them from sinking in the batter), then gently fold them into the mixture.
Fill the Muffin Tin
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with coarse sugar for a crunchy finish.
Bake
- Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
